Bien-Aimée
From Imbibe Magazine·View original →
champagne
Ingredients
- 1 ozRémy Martin 1738
- 4fresh raspberries
- 1/2 ozcrème de cacao
- Heavy 1/4 oz. fresh lemon juice
- 1dash absinthe
- Sparkling rosé, to top
Preparation
- 1.
Muddle the raspberries with crème de cacao in a shaker tin. Add the Cognac, lemon juice, and absinthe. Fill a chilled flute 2/3 full with chilled sparkling rosé. Quickly shake the cocktail with ice, then double strain over the bubbles. Garnish.